jay > wrote:

> Victor Sack wrote:
>
> > Here is the recipe for the sauce, to serve four, culled from the full
> > recipe for escalopes de saumon à l'oseille Troigros. I would add that
> > the first step can be done in advance; everything else should be done at
> > the last moment.
>
> The sauce sounds outstanding!

It is a classic. There is a similar recipe from Michel Guérard's
_Cuisine Minceur_ I posted before. It is somewhat different in that it
includes mushroom purée. See
<http://groups.google.com/group/rec.food.cooking/msg/42e2bb9c39c008cd>.

Victor